NORWEGIAN CARDAMOM ROLLS RECIPES

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TOMATO MUFFINS | #MUFFINMONDAY | KAREN'S KITCHEN STORIES



Tomato Muffins | #MuffinMonday | Karen's Kitchen Stories image

These Tomato Muffins, with their bright color and mild tomato and cheese flavor, are wonderful for breakfast or a snack.

Provided by Karen's Kitchen Stories

Total Time 43 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Number Of Ingredients 11

240 grams (2 cups) all purpose flour
39 grams (1/4 cup) cornmeal
49 grams (1/4 cup granulated sugar)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 10.75 ounce can condensed tomato soup, undiluted
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 teaspoons lemon juice
29 grams (1 ounce/1/4 cup) freshly grated Parmesan cheese

Steps:

  • Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level.
  • In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt.
  • In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese.
  • Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix.
  • Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean.
  • Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 164.58, FatContent 8.24, SaturatedFatContent 4.78, CarbohydrateContent 18.86, FiberContent 0.96, SugarContent 1.93, ProteinContent 3.94, SodiumContent 399.49, CholesterolContent 45.72

SPICY SALMON AND POTATO CROQUETTES | KAREN'S KITCHEN ST…



Spicy Salmon and Potato Croquettes | Karen's Kitchen St… image

These spicy salmon and potato croquettes are loaded with a wonderful combination of flavors.

Provided by Karen's Kitchen Stories

Number Of Ingredients 20

3 tablespoons coconut oil or ghee
1 teaspoon mustard seeds
1/2 medium red onion, finely chopped
3 cloves garlic, minced
2 tablespoons Madras curry powder
2 teaspoons crushed red pepper flakes
1/2 teaspoon minced fresh ginger
Salt and pepper to taste
1 16-ounce can salmon, drained
7 baby Yukon gold or yellow Dutch potatoes, or 3 medium Yukon gold potatoes, boiled until cooked through, and roughly chopped
2 large eggs
1 1/4 cups of Italian seasoned breadcrumbs
2 quarts neutral oil, for frying
1/4 pound English cucumber, peeled
1/4 cup grated small yellow onion (grated on a box grater)
8 ounces whipped cream cheese (one tub)
1 1/2 teaspoons mayonnaise
1 1/2 teaspoons minced yellow or white onion
2 teaspoons finely chopped fresh flat-leaf parsley
1/2 teaspoon hot sauce

Steps:

  • In a four quart or larger Dutch oven or sauce pan, heat the oil over medium heat. Add the mustard seeds and cook, letting them sputter and crackle. Add the minced onions and cook until they are tender, about 4 minutes. Add the garlic, curry powder, red pepper flakes, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Cook, stirring, for about 1 minute. Add the salmon and cook, stirring, for another minute. Add the cooked potatoes, smash them into the salmon and onion mixture, and stir to coat everything.
  • Transfer the mixture to a bowl, adjust the salt and pepper to taste, and let cool to room temperature.
  • Form the mixture into golf ball-sized balls, about 1 ounce each. Make sure the balls are smooth and without cracks.
  • Whisk together the eggs with a pinch of salt in a bowl.
  • Place the breadcrumbs in another bowl.
  • Dip each ball into the egg mixture and then roll in the breadcrumbs. Place the balls on a plate, ready for frying. Line another plate with paper towels and place a baking sheet in a 200 degree F oven.
  • In a Dutch oven, heat 1/2 inch of oil to 350 degrees F. Fry the croquettes in batches, turning them until they are golden brown all over, about 3 minutes. Drain on the paper towel lined plate and keep warm in the oven.
  • Peel the cucumber and split in half lengthwise. Remove the seeds with a spoon. Thinly slice the cucumber and place the pieces in a small bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside for 30 minutes.
  • In another small bowl, toss the grated onion with 1/4 teaspoon of salt. Set aside for 30 minutes.
  • In the bowl of a food processor, add the cream cheese, mayonnaise, minced onion, parsley, hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse about 10 times, scraping down the sides as necessary.
  • Place the grated onion in a piece of cheesecloth and squeeze tightly over the food processor to extract out all of the juices. Discard the onion.
  • Place the cucumber pieces in a piece of cheesecloth and squeeze tightly over the food processor to extract all of the juices. Add about half of the cucumber slices to the food processor and save the other half for garnish.
  • Pulse 10 to 15 times and stir the ingredients into a small serving bowl.
  • Cover and refrigerate up to 3 days.

Nutrition Facts : Calories 104.3, FatContent 3.33, SaturatedFatContent 1.71, CarbohydrateContent 12.69, FiberContent 1.55, SugarContent 0.82, ProteinContent 6.4, SodiumContent 162.13, CholesterolContent 28.85

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